corned beef calzone recipe

Homemade Calzones

Reuben Calzones

Calzones are traditionally made with Italian/pizza type fillings, but you can fill them with all sorts of other ingredients. They are kind of a cross between a sandwich and a pizza.

I like to get creative when making calzones. I often use what I have on hand. I think about what ingredients would go well together.

Calzones are wonderfully portable, and great to pack for lunch.  They are also great food to serve at parties.

I like to make a batch and freeze some of them. I use one of three recipes for dough, listed below, then swap out fillings depending on what I am in the mood for. Get creative and have fun.

Basic Homemade Dough

This recipe is enough for 8 large calzones, more if you make them smaller.

1 packet active dry yeast
1 t. sugar
1 2/3 c. warm water
4-4½ c. flour
2 t. salt

In mixing bowl combine yeast with 3 cups of flour, sugar and the salt. Add the warm water and stir together, mixing well. Gradually add more flour until soft dough forms. Place dough on floured surface and knead until stretchy and smooth, about 10 minutes. Allow dough to rest 3 minutes and knead a few more times. Place in bowl and cover. Let rise until doubled in bulk, about 45 minutes. Punch dough down.

Assembly: Divide into 8 or more pieces. Cover pieces until ready to roll out. Roll out a piece of dough into an 8-inch circle. Add fillings to half of the dough and wet edges with water. Fold over and press edges firmly to seal. Cut a couple of slits in top of calzone to allow steam to vent. Repeat with remaining dough.

Finishing /Baking: Place calzones on greased baking sheets. Cover calzones and allow to rise 30 minutes or so. Bake in a 400-degree oven for 20-25 minutes or until golden brown.

Variations:
Whole Wheat: You can add 1-2 cups whole wheat or spelt flour to replace the same amount of white flour for a whole grain calzone.
Rye: Add 1-2 cups of rye flour to replace the same amount of white flour. This is great for the Reuben calzones.

Fillings: Traditional fillings could include shredded mozzarella cheese, mushrooms, pepperoni, cooked sausage, chopped onions or peppers, pizza sauce (some prefer to serve sauce on the side) olives or anything you might top a pizza with.
Note: For any filling, use ingredients that are cold or at room temperature. Meats should be cooked as they won’t cook in the baking process. Vegetables should be cooked as raw veggies will give off water and may make your calzone soggy. If using a sauce, make sure it is on the thick side. Sometimes I brush the dough with a little oil first to keep the dough from getting soggy.

Toppings: You can brush the top of the calzones with an egg wash if you like for a shinier top. Apply just before baking. If you want, you can also sprinkle the tops with seeds- but use an egg wash to make sure the seeds will stick.

Ham and Swiss  Calzones

1 recipe calzone dough, rye variation preferred

1 1/2 -2 lb. thin sliced ham- more or less

3/4  lb.  sliced Swiss cheese

Thousand island dressing- recipe follows

1 egg , beaten

In the middle of the dough place 1 1/2  ounces of the Swiss cheese, a spoonful of the dressing  and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 8.

Thousand Island Dressing

Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.

Reuben Calzones

1 recipe homemade dough, rye version
1½ -2 lbs. sliced corned beef
½ lb. sliced Swiss cheese
2 c. rinsed and drained sauerkraut
Thousand Island dressing
Caraway seeds, optional
Make dough and assemble 8 calzones dividing the ingredients among them. Dressing can be added in the calzones or served on the side. Use an egg wash and sprinkle on a few caraway seeds , if desired. Makes 8.

Reuben Calzone

Curried Vegetable Calzones

1 recipe calzone dough
2 T. oil
1 onion, sliced
1 c. sliced carrots
1c. chopped cauliflower
1 c. green beans, sliced
1-2 T. curry powder, or to taste
Salt and pepper to taste
Heat oil in skillet and sauté onion until tender. Add the rest of the veggies and cook until tender. Sometimes I cover the pan and turn down the heat to steam them. Once veggies are tender drain and set aside to cool. Season to taste with curry powder and salt and pepper. Divide mixture among 8 calzones. Makes 8.

Spinach and Artichoke Calzones

1 recipe calzone dough, whole wheat works well in this recipe.
1 can (about 15 oz.) artichoke hearts, drained well and chopped
1 package (10 oz.) frozen spinach, thawed, and drained well
2 c. shredded mild cheese or 1c. crumbled feta cheese
1 T. lemon juice
Salt and hot pepper sauce to taste

Combine ingredients and mix well. Divide among 8 calzones. Makes 8.

Freezing Calzones: Note: you can freeze them baked or unbaked. Just place calzones on wax paper on a baking sheet and place in the freezer until frozen. Remove from baking sheet and wrap in plastic wrap, foil or wax paper and place in freezer bags. Label and place back in the freezer.

If you froze them unbaked- thaw in fridge overnight- unwrap but cover loosely with plastic wrap and a towel. Thaw in fridge at least 8- 12 hours. Place on greased baking sheet and place on counter at room temperature for another hour or two, covered with a towel. Bake in oven as normal.

If you froze them baked- you can heat up in a microwave- about 3 minutes per calzone. You can also warm them in a conventional oven. Place on baking sheet and bake in a preheated 350-degree oven for 20-25 minutes. Cover with foil if it starts to get too brown.

Ham and Swiss Calzone

Reuben Calzones

Reuben Calzone

There is more than one way to enjoy corned beef. This time of year, because of the St Patrick’s Day specials, corned beef is on sale at lots of stores. These calzones are a fun way to serve corned beef.

While more often made with Italian ingredients, you can make calzones with other fillings, too. I made these for a friend a while back and we were talking about them the other day. I decided to make them again.

These are a fun way to make a Reuben, but with a twist. You can leave the sauerkraut out, if you like.  I add some thousand island dressing to the calzones, but serve extra on the side. They also freeze well, so you can make a batch, enjoy some fresh, and freeze some for later. I thought I would share the recipe with you.

Corned Beef Calzones

3 ¼ c. flour

1 c. rye flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1⅓ c. hot water

1 T. oil

1 c. Thousand Island dressing, recipe follows

1 lb. thin sliced corned beef

8 oz. shredded Swiss cheese

1 c. sauerkraut, squeezed dry

1 egg , beaten

Caraway seeds, optional

Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough, add a spoonful of Thousand Island dressing,  place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Add a tablespoon or two of the sauerkraut, if using. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.

If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.

If you want to make your own dressing, here is the recipe

Thousand Island Dressing

1/2 c. ketchup

1/2 c. mayo

1/2 c. sweet pickle relish

Mix ingredients together and serve, or chill until needed.

Homemade Calzones

Reuben Calzones

Calzones are traditionally made with Italian/pizza type fillings, but you can fill them with all sorts of other ingredients. They are kind of a cross between a sandwich and a pizza.

I like to get creative when making calzones. I often use what I have on hand. I think about what ingredients would go well together.

Calzones are wonderfully portable, and great to pack for lunch.  They are also great food to serve at parties.

I like to make a batch and freeze some of them. I use one of three recipes for dough, listed below, then swap out fillings depending on what I am in the mood for. Get creative and have fun.

Basic Homemade Dough

This recipe is enough for 8 large calzones, more if you make them smaller.

1 packet active dry yeast
1 t. sugar
1 2/3 c. warm water
4-4½ c. flour
2 t. salt

In mixing bowl combine yeast with 3 cups of flour, sugar and the salt. Add the warm water and stir together, mixing well. Gradually add more flour until soft dough forms. Place dough on floured surface and knead until stretchy and smooth, about 10 minutes. Allow dough to rest 3 minutes and knead a few more times. Place in bowl and cover. Let rise until doubled in bulk, about 45 minutes. Punch dough down.

Assembly: Divide into 8 or more pieces. Cover pieces until ready to roll out. Roll out a piece of dough into an 8-inch circle. Add fillings to half of the dough and wet edges with water. Fold over and press edges firmly to seal. Cut a couple of slits in top of calzone to allow steam to vent. Repeat with remaining dough.

Finishing /Baking: Place calzones on greased baking sheets. Cover calzones and allow to rise 30 minutes or so. Bake in a 400-degree oven for 20-25 minutes or until golden brown.

Variations:
Whole Wheat: You can add 1-2 cups whole wheat or spelt flour to replace the same amount of white flour for a whole grain calzone.
Rye: Add 1-2 cups of rye flour to replace the same amount of white flour. This is great for the Reuben calzones.

Fillings: Traditional fillings could include shredded mozzarella cheese, mushrooms, pepperoni, cooked sausage, chopped onions or peppers, pizza sauce (some prefer to serve sauce on the side) olives or anything you might top a pizza with.
Note: For any filling, use ingredients that are cold or at room temperature. Vegetables should be cooked as raw veggies will give off water and may make your calzone soggy. If using a sauce, make sure it is on the thick side. Sometimes I brush the dough with a little oil first to keep the dough from getting soggy.

Toppings: You can brush the top of the calzones with an egg wash if you like for a shinier top. Apply just before baking. If you want, you can also sprinkle the tops with seeds- but use an egg wash to make sure the seeds will stick.

Ham and Swiss  Calzones

1 recipe calzone dough, rye variation preferred

1 1/2 -2 lb. thin sliced ham- more or less

3/4  lb.  sliced Swiss cheese

Thousand island dressing- recipe follows

1 egg , beaten

In the middle of the dough place 1 1/2  ounces of the Swiss cheese, a spoonful of the dressing  and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 8.

Thousand Island Dressing

Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.

Reuben Calzones

1 recipe homemade dough, rye version
1½ -2 lbs. sliced corned beef
½ lb. sliced Swiss cheese
2 c. rinsed and drained sauerkraut
Thousand Island dressing
Caraway seeds, optional
Make dough and assemble 8 calzones dividing the ingredients among them. Dressing can be added in the calzones or served on the side. Use an egg wash and sprinkle on a few caraway seeds , if desired. Makes 8.

Reuben Calzone

Curried Vegetable Calzones

1 recipe calzone dough
2 T. oil
1 onion, sliced
1 c. sliced carrots
1c. chopped cauliflower
1 c. green beans, sliced
1-2 T. curry powder, or to taste
Salt and pepper to taste
Heat oil in skillet and sauté onion until tender. Add the rest of the veggies and cook until tender. Sometimes I cover the pan and turn down the heat to steam them. Once veggies are tender drain and set aside to cool. Season to taste with curry powder and salt and pepper. Divide mixture among 8 calzones. Makes 8.

Spinach and Artichoke Calzones

1 recipe calzone dough, whole wheat works well in this recipe.
1 can (about 15 oz.) artichoke hearts, drained well and chopped
1 package (10 oz.) frozen spinach, thawed, and drained well
2 c. shredded mild cheese or 1c. crumbled feta cheese
1 T. lemon juice
Salt and hot pepper sauce to taste

Combine ingredients and mix well. Divide among 8 calzones. Makes 8.

Freezing Calzones: Note: you can freeze them baked or unbaked. Just place calzones on wax paper on a baking sheet and place in the freezer until frozen. Remove from baking sheet and wrap in plastic wrap, foil or wax paper and place in freezer bags. Label and place back in the freezer.

If you froze them unbaked- thaw in fridge overnight- unwrap but cover loosely with plastic wrap and a towel. Thaw in fridge at least 8- 12 hours. Place on greased baking sheet and place on counter at room temperature for another hour or two, covered with a towel. Bake in oven as normal.

If you froze them baked- you can heat up in a microwave- about 3 minutes per calzone. You can also warm them in a conventional oven. Place on baking sheet and bake in a preheated 350-degree oven for 20-25 minutes. Cover with foil if it starts to get too brown.

Ham and Swiss Calzone

Corned Beef Calzones

Corned Beef Calzones

I thought this might be a nice time to share this recipe. Seems like a lot of people are cooking with corned beef in the next few days. If you have leftover corned beef, you can use it in these tasty calzones. You can also used deli slice corned beef.

I made these for a friend a while back and we were talking about them the other day. I decided to make them again.

They are almost a Reuben, but I didn’t include the sauerkraut. You could, if you liked. I sometimes make these with thousand island dressing  inside them as well, but I decided to leave it out and serve it on the side instead.  I thought I would share the recipe with you.

Corned Beef Calzones

3 ¼ c. flour

1 c. rye flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1⅓ c. hot water

1 T. oil

1 lb. thin sliced corned beef

8 oz. shredded Swiss cheese

1 egg , beaten

Caraway seeds, optional

Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.

If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.

If you want to make your own Thousand Island Dressing, just combine equal amounts of sweet pickle relish, mayo and catsup.

Sealing the edge
sealing the edges
Ready for the oven
Ready to bake
Fresh from the oven
Right out of the oven

Corned Beef “Calzones”

Corned Beef Calzones

Corned Beef Calzones

I made these for a friend a while back and we were talking about them the other day. I decided to make them again. They are almost a Reuben but I didn’t include the sauerkraut. You could, if you liked. I sometimes make these with thousand island dressing  inside them as well, but I decided to leave it out and serve it on the side instead.  I thought I would share the recipe with you. Thanks, Jared, for the inspiration.

Corned Beef Calzones

3 ¼ c. flour

1 c. rye flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1⅓ c. hot water

1 T. oil

1 lb. thin sliced corned beef

8 oz. shredded Swiss cheese

1 egg , beaten

Caraway seeds, optional

Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.

 If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.

Sealing the edge

Sealing the edge

Ready for the oven

Ready for the oven

Fresh from the oven

Fresh from the oven

These are really nice served with thousand island dressing. You can buy it but I prefer to make my own.  Just combine equal amounts of ketchup, mayo and sweet pickle relish.

equal parts of ketchup, mayo and sweet relish

equal parts of ketchup, mayo and sweet relish

Stir to combine

Stir to combine

 

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